Kale and White Bean Pasta

I don’t think I ever ate kale when I was growing up, but I ADORE it now.  Raw in salad or smoothies, cooked with pasta or in soup, it’s great.  Lets not kid ourselves, though.  If given a choice between a plate of kale or a brownie, I’ll probably take the brownie.  But when I’m going for healthy, kale is near the top of my list.

Also, I’ve been pondering lately.  Which is worse, a blogger who posts too many pictures of herself, or too many pictures of her baby?  Because I feel I’m dangerously close to too-many-pictures-of-the-baby territory.  But I guess that’s better than a million pictures of me, right?  Or I could always go back to just pictures of the food like I did in the early days, but that wasn’t very much fun, so hey, here’s another picture of Ellie!

She’s wearing the hat I made for her this weekend from this pattern. Cables are fun.

The giant wall of pasta at my favorite grocery store has SO much good stuff. This week we picked up some really cool-shaped farro pasta.

I browned some onions, added garlic, white beans, kale, raisins, and pine nuts, then tossed it all with the pasta and a generous sprinkle of grated parmesan.

And in case two days of kale in a row is too healthy for you, I have some awesome cookies ready to share next!

Kale and White Bean Pasta


  • 8 ounces farro or whole wheat pasta
  • 2 tbsp olive oil (plus more for the pasta)
  • 1 onion, cut into 8-12 wedges
  • 2 cloves garlic, minced
  • 4 cups chopped fresh kale
  • 1 can (or about 1 1/2 cups home-cooked) cannellini beans, drained
  • 3 tbsp raisins
  • 3 tbsp pine nuts
  • 2 tbsp white wine vinegar
  • salt and pepper
  • a few tbsp grated parmesan cheese


  1. Cook the pasta in a large pot of lightly salted water according to package directions. Drain and transfer to a large bowl. Toss with a little drizzle of olive oil.
  2. Meanwhile, heat the oil in a large skillet and add the onion. Cook, stirring frequently, for about 10 minutes, until very soft and browned in places.
  3. Add the garlic and kale and lower the heat to medium. Cook for about 5 minutes, until kale is soft.
  4. Add the pine nuts, beans, raisins, white wine vinegar, and salt and pepper to taste. Cook just until beans are heated through.
  5. Toss with the pasta, adjusting seasonings as needed.
  6. Sprinkle with parmesan just before serving.

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